Ingredients
| 1 pinch saffron | |
| 8 medium tomatoes | |
| zest and juice of 1 orange | |
| 1 chilli, thinly sliced | |
| 600g fish, cubed or sliced | |
| ½ small red onion, thinly sliced | |
| 1 medium fennel bulb, finely sliced, fronds reserved | |
| 1 avocado, cubed | |
| 50g rocket | |
| extra virgin olive oil | |
| TO SERVE | |
| 12 slices of baguette, toasted | |
| black garlic rouille (click here to view recipe) |
This Mediterranean-inspired dish uses the acid in tomatoes to ‘cook’ the fish, resulting in a lovely mellow juice.
Instructions
| 1. | Grind the saffron to a fine powder then put in a bowl, pour over 60ml of near-boiling water and leave to steep for 15 minutes. |
| 2. | Put two of the tomatoes in a food processor and blend to a pulp. |
| 3. | Drain through a sieve into the saffron water, pressing through all the liquid. |
| 4. | Stir through the orange zest, juice and chilli then add the fish and leave to marinate. |
| 5. | TO SERVE |
| 6. | Put the onion in a bowl and cover with cold water. |
| 7. | Leave for 10 minutes then drain well. |
| 8. | Season the fish and juices with salt to taste |
| 9. | Slice the remaining tomatoes and arrange with the fish on a serving dish, reserving all the juices |
| 10. | Top with the onion, fennel, avocado, rocket and fennel fronds |
| 11. | Drizzle with the fish juices and extra virgin olive oil and serve immediately with bread and rouille. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
Leave a Reply